• Vegetables and fruits with dip
• When information about added sugars is available, the standard is no more than 35% of total weight

• Desserts that contain less than ½ cup fruit or vegetable

•When information about added sugars is available, the standard is more than 35% of total weight

Refrigerator or Frozen*

• 2%, 1% or fat-free yogurt with no added caloric or non-caloric sweeteners or yogurts labeled as reduced or less sugar according to FDA labeling standards (less than or equal to 16 grams sugar per 6 oz.; less than or equal to 2 gm saturated fat per 6 oz.)

• >35% of calories from total fat; >10% of total calories from saturated fat; > zero trans fat

Sweet Snacks; Pastries; Candy

• < 200 calories per portion as packaged
• < 230 mg sodium per portion as packaged
• No more than 35% of total weight from sugar
• No more than 35% of calories from total fat; <10% of total calories from saturated fat; zero trans fat

• < 200 calories per portion as packaged
• > 230 and < 400 mg sodium per portion as packaged
• No more than 35% of total weight from sugar
• No more than 35% of calories from total fat; <10% of total calories from saturated fat; zero trans fat

• >200 calories per portion as packaged
• > 400 mg sodium per portion as packaged
• > 35% of total weight from sugar
• >35% of calories from total fat; >10% of total calories from saturated fat; > zero trans fat

*Nutrition Environments Measures Survey (NEMS) restaurant criteria was used for entrées, burgers and sandwiches, main dish salads, salads and sides (with the exception of sodium guidelines). To view this criteria and rationale, visit http://www.med.upenn.edu/nems/measures.shtml#